Combine
lamb, ketcupmanis (or soy)
and sweet chilli sauce in a medium bowl, mix well to combine. Cover and place
in the fridge for 10 minutes. Heat a wok over high heat until hot. Add sesame
seeds and stir-fry for 2 minutes or until golden. Remove to a plate. Add 3
teaspoons oil and half the lamb and stir-fry 2 minutes or until brown. Remove
to a plate and repeat with oil and remaining lamb. Add remaining 2 tspn oil to
the wok and heat until hot. Add onion and stir-fry for 1 minutes.
Add the mushrooms and stir-fry 2 minutes. Add bok choy stems,
snow peas and stir fry 1 minute. Add lamb and bok choy leaves and stir-fry 1-2
minutes or until heated through. Stir through the sesame seeds and serve immediately
with rice.